Minced Beef SataySate or satay is a national grilling/bbq dish in Indonesia. There are many variants of sate from Sabang (West) to Merauke (East) with many different sauce or gravy to be served with.

After being upset due to the food picture theft, I decided to renew the picture of sate pentul. Originally, the recipe was posted on my multiply. Amazingly, the food picture that he/she stole wasn’t a great one. Another proof that people actually don’t really care the quality of the picture they stole.

Well, the bright side, I have a motivation to renew the picture by cooking it again. It’s not only a picture renew, I also renewed the recipe of sate pentul by glazing with EV coconut oil before grilling.

Some people who know about Balinese food may ask, “this looks like sate lilit (Balinese minced seafood sate)”. Yes, indeed! They look similar, but the spices of sate pentul are simpler. Plus, Balinese is a big fan of terasi (dried shrimp paste), kencur, turmeric and lemongrass. Kecap manis is more popular among Javanese.

This is one of other options for barbecuing next long weekend in Canada. August 2 is a New Brunswick Day (NB), Heritage Day in Alberta (AB), Civic/Provincial Day (MB, NT, ON, SK) and British Columbia Day (BC).

Sate Pentul
-Indonesian Minced Beef Sate-

Ingredients:
500 g lean ground beef
3 shallots (for smaller size shallots, use 6 pieces)
4 cloves garlic
1/4rth piece of a whole nutmeg, grated (substitute for 1/4 tsp ground nutmeg)
1/2 tsp ground coriander, toasted
1/2 tsp ground cumin, toasted
salt and pepper to season
bamboo skewers
EV coconut oil

Sambal Kecap:
5 tbsps kecap manis
1 shallot (I used a bigger size), thinly sliced
6 bird eye chilies (red and green), thinly sliced
2 jeruk limo (known as nasnaran mandarin, I substituted for 2 key limes, it will be good with calamansi as well)

Directions:
1. Grind shallot and garlic until smooth. Combine shallot, garlic, ground beef, toasted ground cumin and coriander, grated nutmeg, salt, and pepper.

2. Soak bamboo skewers for 20 minutes in cold water to prevent them from burning; drain. Prepare the grill for direct cooking.

3. Take 3 tsps of the mixture and shape into a ball, then stick the skewer into the ball and work the mixture around one end of the sate skewer until you have about 8 cms (3 in) covered. Repeat until all the mixture is used.

4. Glaze the minced beef sate with EV coconut oil. Grill on a barbeque or grill pan until golden brown. Serve with sambal kecap.

Here is the picture that is stolen. I’m not proud of this pic’s quality at all. Yet, people is still stealing it.


27 COMMENTS

  1. Hi,Your new picture is way more beautiful than the stolen one. I never been to Indonesia yet but I've tasted the dish before and yes, it is a very tasty.AJ

  2. Looks delicious lovely pictureTry to fry smelt in a deep pan with only just enough to cover the fish yes it will splash but the taste when marinated in spices is goodTry to make sure ther is no water when you put it in use a slotted spoon to lower it to the oilThank you for visiting I hope you enjoy home fried smelts

  3. The new picture is really well taken. I am surprise that Indonesian don't serve their sate with peanut sauce.

  4. Hi,

    Your new picture is way more beautiful than the stolen one. I never been to Indonesia yet but I've tasted the dish before and yes, it is a very tasty.

    AJ

  5. They are all so perfectly shaped! I can distinctly see 3 pieces of meat on each skewer which brings me to the point that I heard: Sa-Teh is Hokkien dialect for "3 pieces" – and so satay/sate evolved? ;p

  6. Looks delicious lovely picture
    Try to fry smelt in a deep pan with only just enough to cover the fish yes it will splash but the taste when marinated in spices is good
    Try to make sure ther is no water when you put it in use a slotted spoon to lower it to the oil
    Thank you for visiting I hope you enjoy home fried smelts

  7. The new picture is really well taken. I am surprise that Indonesian don't serve their sate with peanut sauce.

  8. They are all so perfectly shaped! I can distinctly see 3 pieces of meat on each skewer which brings me to the point that I heard: Sa-Teh is Hokkien dialect for "3 pieces" – and so satay/sate evolved? ;p

  9. @Lisa: I don't want to give that person's link as it will increase his blog traffic. I think I'm going to make more bbq stuffs. Summer is here 🙂

  10. @Selera Malaysia: Love your blog!

    @Torviewtoronto: Thanks for the smelt tips!

    @Tricia: It will be good with refreshing drink too

    @TasteHongkong: Thanks!

    @LCOM: Many variants sate in Indonesia, many different sauce to company, not only peanut sauce.

    @Tigerfish: No idea about the word sate. I have to ask the bahasa Indonesia experts LOL. Those 3 pieces happened coz I scooped 3 tsps.

  11. @Lisa: I don't want to give that person's link as it will increase his blog traffic. I think I'm going to make more bbq stuffs. Summer is here 🙂

  12. So sad about those people stealing photos, that means they don't have great photos of their recipes. I'm sorry that you have to experienced this kind of juvenile actions. Good for you that you took pictures again. I love the shapes of your bbq you made. This is the kind of sate that I wanted to try and make.

  13. So sad about those people stealing photos, that means they don't have great photos of their recipes. I'm sorry that you have to experienced this kind of juvenile actions.
    Good for you that you took pictures again.
    I love the shapes of your bbq you made. This is the kind of sate that I wanted to try and make.

  14. the new picture is beautiful–the recipe is perfect!Keep in mind "IMITATION IS THE SINCEREST FORM OF FLATTERY" too!

  15. the new picture is beautiful–the recipe is perfect!
    Keep in mind "IMITATION IS THE SINCEREST FORM OF FLATTERY" too!

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.